Haggis Three Ways
Burns Night is coming up this weekend, the day that Scotland celebrates its national bard. Many folk gather with the family and friends for a traditional Burns Night Supper – haggis, neeps & tatties, accompanied by various speeches and poetry recitals. Whether you want to go the whole hog, or are pressed for time but still want to enjoy a little haggis to mark the occasion, here are three different ways you can enjoy Scotland’s national dish:
1. The Traditional
To eat haggis the traditional Scottish way, serve it up Burns Supper style with mashed neeps and tatties. Or turnips and potatoes, for the non Scottish among us. I like to mash my tatties up with plenty of butter, a dash of milk, and a sprinkling of nutmeg, and the neeps with some butter too and a some freshly cracked black pepper. Those are oatcakes in the background of the photo, by the way, served up with some whisky laced paté. Yum.
2. The Experimental
Our Italian friends think this is an abomination and not worthy of the name ‘pizza’, but in the course of some experimental fusion cooking, we discovered how delicious haggis pizza is! I cook the haggis first, then spread the pizza with some tomato puree, season with cracked black pepper, sprinkle over grated cheese, and then spread the cooked haggis on top. I usually also always sprinkle dried oregano on my pizzas, but the course of experimentation has taught us that this particular topping tastes better without oregano ;)
3. The Quick & Easy
My dad actually introduced me to this one, and it could not be simpler: cook some pasta, cook the haggis, mix and serve (add a drop of vegetable oil if it seems to dry) Delicious! Even better washed down with a wee dram…
Happy Burns Night!! How do you like to eat your haggis?